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Olive Oil Cake Recipe
Ingredients (11)
- 5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 2 teaspoons freshly grated lemon zest
- 5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); see our guide to choosing a good olive oil for recommendations
- 4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our explainer on buttermilk substitutes for more information
- 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
- 1/2 teaspoon orange flower water
- 5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style (see note)
- Optional garnishes: powdered sugar, preferably organic (see our explainer on organic powdered sugar for more information); fresh fruit; or toasted nuts
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Serious Eats